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Eric A. Truglas is not just any chef; he’s a true culinary artist with a rich background that spans over 40 years and several countries, from the bustling markets of France to the vibrant kitchens of the United States and the Caribbean. Growing up in the picturesque suburbs of Paris, Eric's culinary journey began at home, where the mouthwatering dishes of his grandmother ignited his passion for cooking. His grandfather’s garden also played a vital role, teaching him the importance of fresh, seasonal ingredients.
After finishing culinary school in France, Eric started his professional journey at the renowned Le Fouquet’s in Paris. Working alongside some of the best in the business, he had the incredible opportunity to cook for legendary stars like Diana Ross and Elizabeth Taylor during a memorable trip aboard the Orient Express in 1981.
In the mid-1980s, he set his sights on the United States, starting in Newport, Rhode Island, and moving to Boston, Massachusetts. Eric faced significant challenges along the way, including a tough stint of homelessness. Still, his determination and hard work helped him rise in well-respected restaurants, including Le Méridien hotels in various cities. The turning point in his career came when he became the Executive Chef at a Fort Myers, Florida resort. Here, he received numerous accolades, including a Mobil fourth star and AAA five diamonds, and even published a cookbook, “Southwest: La Cuisine du Soleil-Southwest Florida Cuisine with a French Accent," which found its way into about 20,000 homes.
As time passed, Eric expanded his horizons by opening several restaurants, bakeries, and a wine bar in Florida. He is a remarkable individual who has shown incredible resilience, overcoming cancer twice while remaining committed to his passion for cooking. He has earned the honor of being recognized as a Maitre Cuisinier de France, a title that is quite rare for chefs in the United States.
On a personal note, Eric is a dedicated father with custody of his two children, Sophia and Vinzent. Balancing his demanding career with the responsibilities of being a single parent is no easy feat, but he manages to make it work. His cooking style is rooted in fresh ingredients and a deep respect for culinary traditions. Moreover, he dedicates time to mentoring young chefs, sharing his knowledge and passion.
Beyond cooking, Eric enjoys staying active and embraces his love for art, a hobby that blossomed during his years in California. Passion and creativity drive his belief in creating wonderful dining experiences. In early 2025, Eric faced another cancer diagnosis, but his unwavering determination and positive spirit continue to shine through as he fights this new battle.
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